The Stinkiest of the Stinky

Chef Andy D'Amico of Marseille and Nice Matin restaurants stopped by for the 3rd Annual Stinky Cheese Festival. This year the Tour de France NYC restaurants will offer Stinky Cheese appetizers, entrees and desserts in addition to their regular menu from March 3, 2010 to March 12th, 2010.

Not only did we get up close and personal with different colors of mold, but the studio was filled with the aromas of Tallegio, Gorgonzola Piccante, Cato Corner Hooligan, Epoisses, and of course, Limburger.

For more information, For more info log onto, http://www.tourdefrancenyc.com/

STINKY MAC & CHEESE
Serves 2 as an entree

8 ounces medium sized shell pasta
½ cup heavy cream
2 ounces mascarpone
8 ounces Imported Italian Gorgonzola
fresh pepper from the mill
2 ounces tallegio, cut into small dice
2 teaspoons reggiano parmesan
¼ cup toasted breadcrumbs

Cook the pasta in plenty of salted water until al dente. While the pasta is cooking heat the cream & mascarpone in a saucepan to a simmer. Add the gorgonzola and stir with a wooden spoon until smooth & velvety, do not boil. When the shells are cooked, drain well & combine with the sauce, season with plenty of fresh black pepper. Butter 2 individual or 1 large casserole dish with soft butter; divide the sauced pasta between the 2 dishes and top with the tallegio, breadcrumbs & parmesan. Place in a pre-heated 325 degree oven and bake until lightly browned, about 10 minutes.